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A green salad with tomato, feta, and quinoa in a large white bowl with two gold tone spoon handles sticking out.

Chicken Quinoa Powerhouse Salad with Lemon Parsley Vinaigrette

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  • Author: Maegan - The BakerMama
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 1 entree salad or 2 side salads
  • Category: Salad

Description

A super healthy salad of mixed greens, red cabbage, quinoa, chicken, red onion, dried cherries, roasted almonds and feta all tossed in a lemon parsley vinaigrette.


Ingredients

Lemon Parsley Vinaigrette:

  • 2 cups packed fresh parsley, leaves and stems
  • 2 tablespoons lemon juice
  • 2 tablespoons champagne vinegar
  • 1/4 cup olive oil
  • kosher salt & black pepper, to taste

Salad:

  • 2 cups combo of spinach, kale & arugula
  • 1/3 cup thinly sliced red cabbage
  • 1 boneless skinless chicken breast, cooked & diced
  • 1/4 cup cooked quinoa
  • 1/4 cup chopped red onion
  • 1/4 cup halved cherry tomatoes
  • 2 tablespoons dried cherries
  • 2 tablespoons chopped roasted almonds
  • 2 tablespoons crumbled feta
  • 2-3 tablespoons Lemon Parsley Vinaigrette


Instructions

  1. For the vinaigrette: pulse the parsley, lemon juice, champagne vinegar and olive oil in a food processor or blender until well blended. Season to taste with salt and pepper.
  2. For the salad, place the greens, cabbage, chicken, quinoa, red onion and cherry tomatoes in a medium bowl. Toss with 2-3 tablespoons of the prepared Lemon Parsley Vinaigrette.
  3. Add the dried cherries, chopped almonds and crumbled feta and toss to combine. Serve and enjoy!